Ethiopian Dorowat version 2

From: BethanyGoad

On Dec 19, 2006

Good recipe. My other half liked it enough to request it for lunch the next day. Next time I might add a touch of brown sugar. I have had this recipe out dining and I remember a hint of sweetness.

From: L. Duch

On Jul 4, 2006

Just made this for lunch. Has a nice rich taste. I did add 1/4 cup chicken broth to thin down the mixture, as it was more of a paste and didn't want to burn it while bringing it to a boil (too thick even with the first portion of wine). I did brown and removethe chicken before cooking the onions, though, and let the onions sweat and deglaze the bottom of the pot. Then I made the sauce and added the chicken. Served it with white rice and mixed veggies. Easy and tasty dish. This would be good with some carrots and peas mixed in. LeeAnn

From: ErOnur

On Sep 28, 2002

Tried it the other day. Excellent combination of ingredients and excellent taste. Thanks for sharing the recipe. Will definitely repeat the dish.

From: tag

On Sep 27, 2002

The recipe was thoroughly enjoyed by all who ate it at the time. At the time of making the recipe I was a little doubtful about the amount of paprika, although all my family likes paprika I felt that 4 tablespoons would be a little overpowering. In future I will definitely make it again but use only 3 tablespoons of paprika. tag (UK) p.s. In the first paragraph of the recipe I assume that one of the paprikas should be ginger.